|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Wondering how to make vegetarian Singapore noodles? Siddhi shared this recipe for vegetarian Singapore noodles with me and gave me permission to share it, so I thought I'd repost here to share with everyone! Siddhi's recipe is very simple and calls for just noodles and vegetables cooked in a chili garlic sauce with curry powder.
For a vegan version, you could use vegan noodles instead of egg noodles. Rice vermicelli noodles are more traditional and bean thread noodles are also more similar to what would be used in Singapore. Use whatever you like. Siddhi says that the amounts of the ingredients aren't exact, so have fun experimenting with different spices. There's really no wrong way to make Singapore noodles: you can add in cabbage, mushrooms, or a bit of fried tofu, and play with the seasonings.
Need it to be gluten-free as well as vegetarian and vegan? Just be sure to use a gluten-free noodle, such as rice noodles or soba noodles, and swap out the soy sauce for a gluten-free substitute, such as tamari or Nama Shoyu.
There's plenty of reasons vegetarians should love simple Asian-style noodle dishes such as this one, but one reason everyone should love them is because noodles are always a great, cheap meal which can fill you up for just a few bucks, so they're great for anyone cooking on a budget, particularly vegetarians.
If you like the quick and simple style of these Singapore noodles, check out more of Siddhi's international vegetarian recipes on her blog here, or, scroll down for more vegetarian and vegan Asian style noodle recipes to try.
- 2 tablespoons olive oil
- 1 green bell pepper (sliced into thin strips)
- 1 red or yellow onion (chopped)
- 2 cloves garlic (minced)
- Chili garlic sauce (to taste)
- 2 to 3 cups egg noodles (cooked)
- 3 tablespoons curry powder
- 2 to 3 tablespoons soy sauce (or tamari if you need it to be gluten-free)
Gather the ingredients.
Cook the noodles according to the package instructions. Drain well and set aside.
In a large skillet or saute pan over medium-high heat, saute the sliced bell pepper, onions, and minced garlic in olive oil for a few minutes, until vegetables are just starting to get tender. Reduce the heat to medium low, then stir in the chili garlic sauce, stirring to coat the vegetables well.
Add the pre-cooked noodles and stir again to combine, then add in the curry powder and soy sauce until well mixed.
Serve and enjoy!